You really can’t tell me that Grilled corn covered in spicy mayo, crumbled doesn’t beg you to eat it on a hot summer day with some kind of smoked meat and a cold beverage. It’s simple, it’s got a ton of flavor and it’s not as boring as the coleslaw

Mise En Place

    • A large pot of water
    • A grill
    • Mixing bowl
    • Whisk


    • 4 ears of fresh corn (take your ass to the farmers market)
    • 1 cup of mayo
    • Chili powder
    • Cumin
    • Cotija cheese
    • Salt and Pepper
    • 2 limes

Method of Preparation

    • Get the water boiling and pull the husk from the kernels but leave them on to use as a handle.
    • Blanch for about a minute or so and then pull and cool down
    • Mix up the mayo with a bit of Chili powder, cumin and salt and pepper to taste.
    • When you are ready to serve, lightly grill the corn then cover with the Mayo and sprinkle heavily with the cheese.
    • Squeeze a bit of lime juice on them and serve while hot.


    • If you’re feeding a lot of people you can cut these into thirds as an appetizer.
    • Some people like a bit more spice and others don’t so by all means, play with this concept and make it your own.

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